Summary
Overview
Work History
Education
Skills
Timeline
Generic

Patrick A. Voegele

Indianapolis,IN

Summary

Experienced management professional with over 20 years in food service and hotel operations. Proven track record of increasing responsibilities, demonstrating strong leadership in staff management and daily operations. Certified ServSafe Food Protection Manager with exceptional communication skills. Adept at thriving in fast-paced environments, delivering excellent customer service while managing multiple tasks effectively.

Overview

23
23
years of professional experience

Work History

Assistant General Manager

SLIM CHICKENS
Westfield, IN
01.2024 - Current
  • Contributed to successful launch of new restaurant through effective management team collaboration.
  • Led daily operations to ensure optimal performance and efficiency.
  • Developed standard operating procedures to establish consistent operational guidelines.
  • Supervised daily activities to maintain smooth restaurant functioning.
  • Coordinated inventory management to optimize stock levels and minimize waste.

Food & Beverage Director

FORT HARRISON STATE PARK INN – THE GARRISON
Indianapolis, IN
03.2022 - 12.2023
  • Directed all food and beverage operations to enhance efficiency.
  • Oversaw daily operations of food and beverage service at state park inn.
  • Managed inventory control for food and beverage supplies efficiently.
  • Trained staff on service standards and compliance with health regulations.
  • Collaborated with event planners to create tailored dining experiences.
  • Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
  • Planned weekly work schedules based on forecasted business needs while ensuring labor costs were kept within budget.

General Manager

THE SHERMAN
Batesville, IN
11.2016 - 03.2022
  • Oversaw management across all business profit centers to maximize profitability.
  • Directed daily operations to ensure efficient service delivery in hospitality setting.
  • Managed staff recruitment, training, and performance evaluations for optimal team effectiveness.
  • Developed operational policies to streamline processes and improve overall efficiency.
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Trained employees on duties, policies and procedures.
  • Created schedules and monitored payroll to remain within budget.
  • Guided management and supervisory staff to promote smooth operations.
  • Managed kitchen operations since January 2022, ensuring efficiency and quality.
  • Directed Banquets and Catering starting January 2021, enhancing service offerings.
  • Negotiated pricing and sold banquet events, increasing revenue generation.
  • Trained incoming front of house staff to uphold service standards.
  • Created diverse beer, liquor, and wine lists to elevate guest experience.
  • Authored job descriptions to clarify roles and responsibilities.
  • Established daily operational functions to streamline hotel processes.
  • Coordinated training activities for employees to ensure compliance with company policies and procedures.

Restaurant Manager

WALHILL FARM
Batesville, IN
09.2013 - 11.2016
  • Oversaw all aspects of restaurant management, including staffing, training, and inventory control.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Developed and implemented a comprehensive 'steps of service' training manual for servers.
  • Established a bar training manual to enhance server knowledge on beverages.
  • Curated an expanded wine list tailored to Walhill Farm’s offerings.
  • Redesigned floor plan to optimize functionality and increase seating capacity.

Front of House Manager

MCCORMICK AND SCHMICK’S FRESH SEAFOOD RESTAURANT
Cincinnati, OH
10.2006 - 09.2013
  • Managed all leadership functions of front-of-house operations.
  • Collaborated with kitchen staff to synchronize service timing for optimal guest experience.
  • Directed front of house operations to deliver positive guest experiences through friendly service and attention to guest needs.
  • Executed staffing decisions through interviewing and hiring processes.
  • Developed daily floor plans to align with individual server strengths.
  • Performed daily opening and closing procedures for restaurant.
  • Conducted safe reporting by counting cash three times daily and processing deposits.
  • Oversaw training and safety protocols to ensure compliance and efficiency.

Sole Proprietor/Entrepreneur

THE LUNCH BOX
Batesville, IN
11.2002 - 12.2006
  • Directed all facets of owning and operating small business.

Education

Master of Business Administration -

Indiana Wesleyan University
Marion, IN
01.2002

Bachelor of Science - Sociology

Ball State University
Muncie, IN
01.1995

Skills

  • Staff training and development
  • Inventory control
  • Operational efficiency
  • Budget oversight
  • Service quality standards
  • Customer relationship management
  • Staff training
  • Service standards
  • Team leadership
  • Staff management
  • Menu development
  • Operations management
  • Employee scheduling
  • Training and development background

Timeline

Assistant General Manager

SLIM CHICKENS
01.2024 - Current

Food & Beverage Director

FORT HARRISON STATE PARK INN – THE GARRISON
03.2022 - 12.2023

General Manager

THE SHERMAN
11.2016 - 03.2022

Restaurant Manager

WALHILL FARM
09.2013 - 11.2016

Front of House Manager

MCCORMICK AND SCHMICK’S FRESH SEAFOOD RESTAURANT
10.2006 - 09.2013

Sole Proprietor/Entrepreneur

THE LUNCH BOX
11.2002 - 12.2006

Master of Business Administration -

Indiana Wesleyan University

Bachelor of Science - Sociology

Ball State University

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